200°C · 15-30 minAllergens
Gluten
Lactose
Sesamzaad
Ei
Noten
Sulfiet
Persian Meatballs
I adore Middle Eastern and Persian cuisine and love collecting good cookbooks from that region. In the cookbook Bazaar by Sabrina Ghayour from Iran, the salads are a feast for the eyes and the stomach :) This salad, packed with crunchy vegetables, fresh cranberries, and roasted cashews, is definitely worth trying! With spiced chicken meatballs (better living 2 stars) following a Persian recipe, fluffy couscous, and a tahini yoghurt dip.
Persian Meatballs
Chicken mince (better living 2 stars), radish, white cabbage, carrot, garlic, lemon, cranberries, fresh chives, dill, mint, parsley, preserved lemon, chickpeas, chilli powder, harissa (contains among others tomato, red pepper, cumin, and coriander seeds), cinnamon, curry massala (contains among others coriander seeds, turmeric, and mustard seeds), cumin seeds, coriander seeds, turmeric, nutmeg, allspice, cashews, pasteurised free-range egg, milk, yoghurt, couscous, tahini (sesame paste), honey, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, noten, sesamzaad, sulfiet.
Microwave
Heat the meatballs with the couscous loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coleslaw and the tahini yoghurt dip (cold).
Oven — 200°C, 15-30 minMarleen's choice
Heat the meatballs with the couscous covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coleslaw and the tahini yoghurt dip (cold). Disposable containers cannot go in the oven, transfer to an oven dish.